Description
This elegant Rack of Lamb recipe is perfectly complemented by a refreshing Mint Yogurt Sauce. Frenched racks of lamb are seasoned and roasted to tender perfection, then paired with a vibrant sauce featuring fresh mint, Greek yogurt, garlic, and a hint of lemon. A flavorful Dijon mustard and herb crust adds a delightful texture and savory depth, making this dish an impressive centerpiece for any special meal or holiday feast.
Ingredients
Scale
For the Rack of Lamb
- 2 pounds rack of lamb, frenched with fat cap removed (1 rack)
- 2 tablespoons olive oil (or grapeseed oil)
- 4 tablespoons Dijon mustard
- ½ cup fresh basil leaves, packed
- ¼ cup fresh Italian parsley (flat leaf)
- 1 tablespoon fresh thyme leaves
- 4 cloves garlic, peeled
- 2 tablespoons unsalted butter, melted (¼ stick)
- 1½ tablespoons kosher salt
- 8 ounces Panko breadcrumbs (do not substitute regular breadcrumbs)
- ½ cup freshly grated Parmesan cheese
For the Mint Yogurt Sauce
- 1 cup plain Greek yogurt
- ½ cup chopped fresh mint leaves, diced
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon freshly squeezed lemon juice (from 1 lemon)
- 1 pinch ground cayenne pepper (optional)
Instructions
- Prepare the Herb Crust: In a food processor, combine the fresh basil, Italian parsley, thyme leaves, garlic cloves, and kosher salt. Pulse until finely chopped and well blended. Add the melted butter, Panko breadcrumbs, and grated Parmesan cheese to the mixture. Pulse again until all ingredients are evenly combined to create a fragrant herb crust.
- Prep the Rack of Lamb: Pat the rack of lamb dry with paper towels. Rub the olive oil all over the surface of the lamb. Generously spread the Dijon mustard over the entire rack to create a sticky base for the crust. Then, press the herb and breadcrumb mixture firmly onto the mustard-coated lamb, ensuring even coverage over the meat side of the rack.
- Roast the Lamb: Preheat your oven to 425°F (220°C). Place the rack of lamb bone-side down on a roasting pan or baking sheet lined with foil. Roast the lamb in the preheated oven for about 20 to 25 minutes for medium-rare doneness, or until the internal temperature reaches 130°F (54°C) when checked with a meat thermometer. Adjust cooking time if you prefer a different level of doneness.
- Rest the Meat: Remove the lamb from the oven and tent it loosely with aluminum foil. Allow it to rest for 10 minutes to let the juices redistribute, which keeps the meat tender and juicy before slicing.
- Make the Mint Yogurt Sauce: While the lamb is resting, combine the plain Greek yogurt, chopped mint, minced garlic, kosher salt, freshly ground black pepper, lemon juice, and cayenne pepper (if using) in a small bowl. Mix well until smooth and flavors are melded. Taste and adjust lemon or salt if desired.
- Serve: Slice the rack into individual ribs and serve with a generous spoonful of the mint yogurt sauce on the side or drizzled over the lamb.
Notes
- Use Panko breadcrumbs for a lighter, crispier herb crust; regular breadcrumbs will alter texture.
- Resting the lamb after roasting is crucial to maintain juiciness.
- Adjust cayenne pepper in the sauce to control the level of heat.
- The Dijon mustard helps the herb crust adhere and adds depth of flavor.
- For more doneness options, use a meat thermometer and remove lamb at desired internal temperatures: 125°F (rare), 135°F (medium rare), 145°F (medium).
- Frenched racks mean the bones are cleaned for a more elegant presentation.
